Lemon Pine Nut Lamb Patties Food

LEMON & PINE NUT LAMB PATTIES

Steps:

• Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick.
• Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm.
• To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined.
• To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.

LAMB PATTIES WITH MINT SAUCE

Steps:

• In a small bowl stir together the lemon juice, the vinegar, the water, the soy sauce, the garlic, the sugar, the anchovy paste, the red pepper flakes, and the mint until the sugar is dissolved. In a bowl combine well the egg, the lamb, the cinnamon, the nutmeg, the onion, the bread crumbs, and salt and pepper to taste, form the mixture into four 1/2-inch-thick patties, and broil the patties on the rack of a foil-lined broiler pan under a preheated broiler about 6 inches from the heat for 6 minutes. Turn the patties and broil them 6 minutes more, or until they are just cooked through. Transfer the patties to 2 plates and spoon the sauce over them.

LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE

Steps:

• Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
• Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
• Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
• Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
• With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
• Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
• Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.

THE FOUR SEASONS CHOPPED LAMB STEAK WITH PINE NUTS

Steps:

• Combine the lamb, pine nuts, curry powder, coriander, salt to taste and paprika in a mixing bowl.
• Start blending, gradually adding the ice water. Take care not to overwork the mixture or it will become pastelike and toughen when cooked.
• Divide the mixture into four portions of equal weight. Shape each portion into a five-inch-long, egg-shaped patty.
• Place the patties on a plate. Cover and let chill for two hours before cooking. This will bring out the flavor and set the shape.
• Preheat the broiler to high.
• Place the patties under the broiler. Cook five minutes on one side for rare. Turn and cook five minutes on the other side. Cook longer on each side if more well-done meat is desired. Serve with chutney.

TURKISH LAMB PITAS WITH TOMATO SAUCE

Steps:

• For lamb:
• Combine first 13 ingredients and 2 tablespoons oil in large bowl; mix to blend thoroughly. (Can be prepared 1 day ahead. Cover and refrigerate.) Using moistened hands and 1/4 cup for each, shape lamb mixture into about 20 oval patties measuring approximately 3x1 1/2x1/2 inches. Arrange patties on sheet of foil.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.
• For sauce:
• Heat drippings in skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add tomatoes, lemon juice, and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover, and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.
• Meanwhile, preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to heat.
• Simmer patties in sauce until heated through; mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.
• *A thick pomegranate syrup that is available at Middle Eastern markets and some supermarkets.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
• Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
• Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
• Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
• Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.